Work

Characteristics of Proteolysis of Semi-hard Cheese During Ripening Period

Year: 2013

Type: article

Source: Journal of Inner Mongolia Agricultural University

Author: Ye Jin

Institution: Inner Mongolia Agricultural University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2385832602

FWCI:

Cites:

Cited by:

Related to: 10